Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

BACKGROUND: Consumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritional and...

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Detalles Bibliográficos
Autores principales: Cheng, Chuanshang, Zhang, Xiaming, Xia, Mao, Liu, Zuhong, Wei, Hongkui, Deng, Zhao, Wang, Chao, Jiang, Siwen, Peng, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5577677/
https://www.ncbi.nlm.nih.gov/pubmed/28859691
http://dx.doi.org/10.1186/s12944-017-0535-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5577677/
https://www.ncbi.nlm.nih.gov/pubmed/28859691
http://dx.doi.org/10.1186/s12944-017-0535-1

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